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The use of audio-visual media in improving culinary students learning outcomes in chicken carcass material

Jurnal Pendidikan Vokasi · Vol. 11 No. 1 (2021) · hlm. 14–23

DOI
10.21831/jpv.v11i1.36439
ISSN
2476-9401, 2088-2866
Terbit
2021-03-12
Penerbit
ADGVI & Graduate School of Universitas Negeri Yogyakarta
Bahasa
eng

Abstrak

This research aimed to find out the effectiveness of audio-visual media (picture, video, audio) on culinary students' learning outcomes in chicken carcass material. The researcher implemented a quasi-experimental method with a nonequivalent control group design. The subjects of this study were the 10th-grade students of SMK Negeri 8 Medan, Academic Year 2016/2017. Cluster random sampling was applied in this study, which consisted of one experimental class and one control class. Meanwhile, some hypothetical tests used in this study were n-gain, independent t-test, and dependent t-test. The n-gain score of learning outcomes in the experimental class is higher than the control class, which is 0.5 and categorized as moderate. Furthermore, students' learning outcomes between those taught using audio-visual media and without audio-visual media in chicken carcass material indicated a significant difference with a significance score of 0.000 ≤ 0.05. Thus, the audiovisual media effectively improves the learning outcomes of the 10th-grade students of the culinary department in Chicken Carcass material.

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33 penulis · 73 tautan kepenulisan bersama · 31 lintas organisasi

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  • Yogyakarta State University
  • Sultan Idris Education University
  • University of Brawijaya
  • Diponegoro University
  • Universitas Dr. Soetomo
  • Indonesia University of Education
  • Pelita Harapan University
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Amelia PutriAfiliasi tidak diketahui1
Resa NurmalaAfiliasi tidak diketahui1
Sopyan SaoriAfiliasi tidak diketahui1
Sarif HidayatullahAfiliasi tidak diketahui1
Auliya Sartika MaharaniAfiliasi tidak diketahui1
Siti ChuzaemiAfiliasi tidak diketahui1
N. A. DanungAfiliasi tidak diketahui1
O SjofjanAfiliasi tidak diketahui1
Endang FatmawatiDiponegoro University1
Reni Sara IndrawatiPelita Harapan University1
Iman Ahmad GymnastiarIndonesia University of Education1
Raden Ayu Erni JusnitaUniversitas Dr. Soetomo1
Ismail MarzukiUniversitas Nurul Jadid1
lathifah munawarohAfiliasi tidak diketahui1
Ezza Naufar FissabiliAfiliasi tidak diketahui1
Lintang Nurul FadilahAfiliasi tidak diketahui1
Mohamed Nor Azhari AzmanSultan Idris Education University1
Emy BudiastutiYogyakarta State University1
Arasinah KamisSultan Idris Education University1
Che Ghani Che KobSultan Idris Education University1
Arman Shah AbdullahSultan Idris Education University1
Mohammad Adam JerusalemYogyakarta State University1
Herminarto SofyanYogyakarta State University1
Sugiyono SugiyonoYogyakarta State University1
Siti HamidahYogyakarta State University1
Kurni MarifaYogyakarta State University1
Agus BudiartoUniversity of Brawijaya1
Suyadi SuyadiUniversity of Brawijaya1
Agung Sih KurniantoUniversitas Jember1
Rita ParmawatiUniversity of Brawijaya1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) http://journal.uny.ac.id/index.php/jpv/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">The use of audio-visual media in improving culinary students learning outcomes in chicken carcass material</dc:title>
	<dc:creator>Mashudi, Mashudi</dc:creator>
	<dc:creator>Komariah, Kokom</dc:creator>
	<dc:creator>Irvan, Moh. Farizqo</dc:creator>
	<dc:subject xml:lang="en-US">Audio-visual</dc:subject>
	<dc:subject xml:lang="en-US">chicken carcass</dc:subject>
	<dc:subject xml:lang="en-US">culinary students</dc:subject>
	<dc:subject xml:lang="en-US">learning outcomes</dc:subject>
	<dc:description xml:lang="en-US">This research aimed to find out the effectiveness of audio-visual media (picture, video, audio) on culinary students' learning outcomes in chicken carcass material. The researcher implemented a quasi-experimental method with a nonequivalent control group design. The subjects of this study were the 10th-grade students of SMK Negeri 8 Medan, Academic Year 2016/2017. Cluster random sampling was applied in this study, which consisted of one experimental class and one control class. Meanwhile, some hypothetical tests used in this study were n-gain, independent t-test, and dependent t-test. The n-gain score of learning outcomes in the experimental class is higher than the control class, which is 0.5 and categorized as moderate. Furthermore, students' learning outcomes between those taught using audio-visual media and without audio-visual media in chicken carcass material indicated a significant difference with a significance score of 0.000 ≤ 0.05. Thus, the audiovisual media effectively improves the learning outcomes of the 10th-grade students of the culinary department in Chicken Carcass material.</dc:description>
	<dc:publisher xml:lang="en-US">ADGVI &amp; Graduate School of Universitas Negeri Yogyakarta</dc:publisher>
	<dc:date>2021-03-12</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uny.ac.id/index.php/jpv/article/view/36439</dc:identifier>
	<dc:identifier>10.21831/jpv.v11i1.36439</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Pendidikan Vokasi; Vol. 11 No. 1 (2021); 14-23</dc:source>
	<dc:source>2476-9401</dc:source>
	<dc:source>2088-2866</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uny.ac.id/index.php/jpv/article/view/36439/15821</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Pendidikan Vokasi</dc:rights>
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